Cambodian Summer Rolls

SUMMER ROLLS

• 1 lb medium shrimp (cleaned and deveined)
• 6 ounces uncooked rice noodles
• 12 (8 inch)  round sheets rice paper
• 1/4 cup hoisin sauce
• 3 cups shredded-thin red leaf lettuce
• 1/4 cup thinly sliced fresh basil
• 1/4 cup thinly sliced fresh mint

DIPPING SAUCE

• 1/3 cup low sodium soy sauce (I use Low-Tamari)
• 1/4 cup water
• 2 tablespoons sugar
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon thai chili paste with garlic
• 1 garlic clove, minced

Directions

1. 1

   PREPARE THE ROLLS:.

2. 2

   Just chill the shrimp until using.

3. 3

   Place rice noodles in a large bowl; cover with boiling water.

4. 4

   Let stand 8 minutes; drain.

5. 5

   Add cold water to a large, shallow dish to a depth of 1 inch.

6. 6

   Place 1 rice paper sheet in water.

7. 7

   Let stand 2 minutes or until soft.

8. 8

   Place rice paper sheet on a flat surface.

9. 9

   Spread 1 teaspoon hoisin sauce in the center of sheet; top with 2 to 3 shrimp, 1/4 cup lettuce, about 1/4 cup rice noodles, 1 teaspoon basil, and 1 teaspoon mint.

10. 10

    Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal.

11. 11

    Place roll, seam side down, on a serving platter; cover to keep from drying.

12. 12

    Repeat procedure with remaining rice paper, hoisin sauce, shrimp, lettuce, rice noodles, basil, and mint.

13. 13

    DIPPING SAUCE:.

14. 14

    Combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.